These chicharon-crusted pork chops are still your basic dredge and fry method, so it's easy to make for a simple lunch or quick dinner.
We see your breaded pork chops, Parmesan-crusted pork chops, corn flake-coated pork chops. But we raise you our chicharon-crusted pork chops. This version gives these cuts of pork a crunchy, flavorful crust, without distracting you from a well-seasoned piece of meat.
This recipe has no added complications. It's still your basic dredge and fry method, so it's easy to make for a quick meal at any time. A food processor is best for fine, even crushed chicharon. But if you don't have one, you can easily crush it with your hands.
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